{"id":35415,"date":"2016-09-06T18:53:53","date_gmt":"2016-09-07T01:53:53","guid":{"rendered":"http:\/\/goodlifevancouver.com\/?p=35415"},"modified":"2026-09-30T16:17:21","modified_gmt":"2026-09-30T23:17:21","slug":"moosemeat-marmalade-season-2","status":"publish","type":"post","link":"https:\/\/goodlifevancouver.com\/staging\/2138\/moosemeat-marmalade-season-2\/","title":{"rendered":"Moosemeat &#038; Marmalade Season 2"},"content":{"rendered":"<h2>A Bush Cook and Classically Trained Chef Team Up for Moosemeat &amp; Marmalade<\/h2>\n<p>What do you get when you combine a First Nations Bush Cook and a classically trained UK Chef? Moosemeat and Marmalade of course, a show that explores global adventure in the kitchen and out in the wild. \u00a0Co-hosts Art Napoleon (acclaimed Bush Cook &amp; Cree Musician) and Dan Hayes (renowned Victoria-based Chef and Owner of the London Chef) tour around the world and dish up humour along with interesting dishes. Now in Season 2 the team takes farm-to-table to the next level, offering a deep exploration of food production and sustainability while providing a unique window into First Nations culture. The\u00a0Season Premiere of <em>Moosemeat &amp; Marmalade<\/em> Season 2 will air September 7th on the <a href=\"http:\/\/aptn.ca\/\">Aboriginal People\u2019s Television Network<\/a> (APTN)<\/p>\n<p><strong>Here\u2019s some highlights of the show:<\/strong><\/p>\n<ul>\n<li>Each week, audiences will get an insider look at some of the world\u2019s most noted experts sharing their expertise around distilling, trapping, foraging, ice fishing and more.<\/li>\n<li>Recipes from each episode will be posted online for viewers to print and make at home.<\/li>\n<li>Online audiences can participate in a parallel interactive experience, giving them access to the personal lives and history of the co-hosts, and the ability to interact with Art &amp; Dan like never before.<\/li>\n<li><em>Moosemeat &amp; Marmalade<\/em>Season 2 premieres September 7- check your local listings.<\/li>\n<li>A free interactive e-book (iPad only) offers exclusive additional content and technical step-by-step tutorials for some of the chefs\u2019 favourite dishes from the show: <a href=\"http:\/\/moosemeatandmarmalade.com\/moosemeatmarmaladebook\">http:\/\/moosemeatandmarmalade.com\/moosemeatmarmaladebook<\/a><\/li>\n<li>On social media, viewers can participate in numerous contest giveaways including:<\/li>\n<li>A chance to win an exclusive getaway to Canada\u2019s only 4.5 star First Nation\u2019s resort, <a href=\"http:\/\/spiritridgeresidences.com\/\">Spirit Ridge<\/a> in the beautiful Okanagan.<\/li>\n<li>A chance to win a rustic cabin getaway to <a href=\"http:\/\/milehighresort.com\/\">Mile High Resort<\/a>, nestled lakeside on Face Lake just outside of Kamloops, British Columbia.<\/li>\n<\/ul>\n<p>We checked in with the team and grabbed a few recipes for you:<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"35417\" data-permalink=\"https:\/\/goodlifevancouver.com\/staging\/2138\/moosemeat-marmalade-season-2\/scallops\/\" data-orig-file=\"https:\/\/i0.wp.com\/goodlifevancouver.com\/staging\/2138\/wp-content\/uploads\/SCALLOPS.png?fit=1200%2C675&amp;ssl=1\" data-orig-size=\"1200,675\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"scallops\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/goodlifevancouver.com\/staging\/2138\/wp-content\/uploads\/SCALLOPS.png?fit=788%2C443&amp;ssl=1\" loading=\"lazy\" class=\"alignnone size-large wp-image-35417\" title=\"scallops\" src=\"https:\/\/i0.wp.com\/goodlifevancouver.com\/wp-content\/uploads\/SCALLOPS-1024x576.png?resize=474%2C267\" alt=\"scallops\" width=\"474\" height=\"267\" srcset=\"https:\/\/i0.wp.com\/goodlifevancouver.com\/staging\/2138\/wp-content\/uploads\/SCALLOPS.png?resize=1024%2C576&amp;ssl=1 1024w, https:\/\/i0.wp.com\/goodlifevancouver.com\/staging\/2138\/wp-content\/uploads\/SCALLOPS.png?resize=300%2C169&amp;ssl=1 300w, https:\/\/i0.wp.com\/goodlifevancouver.com\/staging\/2138\/wp-content\/uploads\/SCALLOPS.png?resize=768%2C432&amp;ssl=1 768w, https:\/\/i0.wp.com\/goodlifevancouver.com\/staging\/2138\/wp-content\/uploads\/SCALLOPS.png?w=1200&amp;ssl=1 1200w\" sizes=\"auto, (max-width: 474px) 100vw, 474px\" \/><\/p>\n<p><strong>Dan\u2019s Scallops Dish<\/strong>\u00a0Grilled Scallops With Seaweed, Chili &amp; Fennel Butter<\/p>\n<p><strong>Chili &amp; Fennel Butter<\/strong><br \/>\n\u00bd Tsp fennel seeds, slightly crushed<br \/>\nPinch dry chili<br \/>\n\u00bc tsp sea salt<br \/>\n\u00bc tsp crushed or finally cut edible dry seaweed<br \/>\nFew rasps lemon zest<br \/>\n1 Tbsp parsley, finely chopped<br \/>\n\u00bc Lb Room temperature butter<br \/>\nMix all ingredients together.<\/p>\n<p><strong>\u00a0<\/strong><strong>Scallops<\/strong><br \/>\n18 Live scallops in the shell<br \/>\nNon-edible clean bright seaweed from clean water<br \/>\n<strong>\u00a0<\/strong><br \/>\nShuck scallops, removing the skirt and rinse to remove any grit.\u00a0 Do not take the meat or coral off the bottom shell. Place a tsp of butter on top of each scallop and put under a very hot pre-heated grill (broiler) until butter is bubbling, slightly browning and the shells seem brittle. This should take 2-3 minutes.\u00a0 Remove and put straight onto platter of well washed seaweed. Serve immediately.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"35418\" data-permalink=\"https:\/\/goodlifevancouver.com\/staging\/2138\/moosemeat-marmalade-season-2\/trout\/\" data-orig-file=\"https:\/\/i0.wp.com\/goodlifevancouver.com\/staging\/2138\/wp-content\/uploads\/TROUT.png?fit=1200%2C675&amp;ssl=1\" data-orig-size=\"1200,675\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"trout\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/goodlifevancouver.com\/staging\/2138\/wp-content\/uploads\/TROUT.png?fit=788%2C443&amp;ssl=1\" loading=\"lazy\" class=\"alignnone size-large wp-image-35418\" title=\"trout\" src=\"https:\/\/i0.wp.com\/goodlifevancouver.com\/wp-content\/uploads\/TROUT-1024x576.png?resize=474%2C267\" alt=\"trout\" width=\"474\" height=\"267\" srcset=\"https:\/\/i0.wp.com\/goodlifevancouver.com\/staging\/2138\/wp-content\/uploads\/TROUT.png?resize=1024%2C576&amp;ssl=1 1024w, https:\/\/i0.wp.com\/goodlifevancouver.com\/staging\/2138\/wp-content\/uploads\/TROUT.png?resize=300%2C169&amp;ssl=1 300w, https:\/\/i0.wp.com\/goodlifevancouver.com\/staging\/2138\/wp-content\/uploads\/TROUT.png?resize=768%2C432&amp;ssl=1 768w, https:\/\/i0.wp.com\/goodlifevancouver.com\/staging\/2138\/wp-content\/uploads\/TROUT.png?w=1200&amp;ssl=1 1200w\" sizes=\"auto, (max-width: 474px) 100vw, 474px\" \/><\/p>\n<p><strong>Art\u2019s Rainbow Trout Dish as on the Show<\/strong><\/p>\n<p><strong>Pan Fried Rainbow Trout w\/Birch Butter &amp; Roasted Roots<\/strong><br \/>\n8 trout fillets (around 4 med sized rainbow trout)<br \/>\n2 T moose lard<br \/>\n1 T butter<br \/>\n1 handful fresh thyme<br \/>\n1 handful of chives<br \/>\nsalt &amp; pepper to taste<br \/>\n\u00bc cup birch syrup<br \/>\n\u00bd cup Irish ale<br \/>\nsea salt to flavour<\/p>\n<p><strong>Brown Butter<\/strong><br \/>\n\u00bc cup butter<br \/>\n\u00bc Irish ale<br \/>\n1 T birch syrup<br \/>\n1tsp maple sugar<\/p>\n<p><strong>Serve with roasted beets<\/strong><br \/>\n6-7 med beets red &amp; yellow<br \/>\nfingerling potatoes<br \/>\n1 med purple onion cut into rustic chunks<br \/>\n\u00bc cup olive oil<\/p>\n<p><strong>Mulled Forest Tea<\/strong><br \/>\n2T concentrated hoshum (soapberry) juice<br \/>\n1 litre unsweetened blueberry berry juice<br \/>\nhandful muskeg (labrador) tea leaves<br \/>\n2 cinnamon sticks &amp; 4 whole cloves<br \/>\n2T maple sugar<br \/>\n1T birch syrup<br \/>\n\u00bc cup Irish ale<\/p>\n<p><strong>Steps<\/strong><br \/>\n1. cut up washed root veggies &amp; onion into rustics chunks, coat with olive oil, sprinkle with sea salt &amp; place into oven preheated at 375. If your produce is chemical free, there is no need to peel.<br \/>\n2. To make tea, heat up all ingredients (except sugar) along with muskeg tea leaves and bring to a gentle boil in a medium sized pot to extract full flavour of the tea leaves and spices. Stir in sugar until dissolved and allow the mulled tea to simmer over low heat until meal is served.<br \/>\n3. Melt lard &amp; butter in skillet over med\/high heat then add a handful of fresh thyme<br \/>\n4. Once butter begins to turn golden, add scaled trout fillets skin side down &amp; sprinkle with sea salt<br \/>\n5. In a separate skillet, heat up \u00bd cup butter and heat until it begins to bubble<br \/>\n6. Immediately add birch syrup, ale &amp; maple sugar while stirring then remove from heat.<br \/>\n7. In the fish skillet, once fillets begin to brown and crisp on the bottom, add minced wild chives, birch syrup &amp; ale and allow the fish to braise until fish is no longer translucent.<br \/>\n8. Pour the birch butter over the rainbow fillets allowing the hot mixture to cook the top sides.<\/p>\n<p>Serve trout with the roasted veggies &amp; mulled tea. As an option, add previously cooked rice to the fish pan and quickly fry up, allowing the rice to absorb the flavours of the remaining sauce.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A Bush Cook and Classically Trained Chef Team Up for Moosemeat &amp; Marmalade What do you get when you combine a First Nations Bush Cook and a classically trained UK Chef? Moosemeat and Marmalade of course, a show that explores global adventure in the kitchen and out in the wild. \u00a0Co-hosts Art Napoleon (acclaimed Bush<\/p>\n","protected":false},"author":2,"featured_media":35416,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"nf_dc_page":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[34409,34417],"tags":[7672,7208,7671],"class_list":["post-35415","post","type-post","status-publish","format-standard","has-post-thumbnail","category-food-drink","category-recipes-2","tag-aboriginal-peoples-television-network","tag-featured","tag-moosemeat-marmalade"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.5 (Yoast SEO v28.6) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Moosemeat &amp; Marmalade Season 2 - Good Life Vancouver<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Moosemeat &amp; Marmalade Season 2\" \/>\n<meta property=\"og:description\" content=\"A Bush Cook and Classically Trained Chef Team Up for Moosemeat &amp; Marmalade What do you get when you combine a First Nations Bush Cook and a classically trained UK Chef? Moosemeat and Marmalade of course, a show that explores global adventure in the kitchen and out in the wild. \u00a0Co-hosts Art Napoleon (acclaimed Bush\" \/>\n<meta property=\"og:url\" content=\"https:\/\/goodlifevancouver.com\/staging\/2138\/moosemeat-marmalade-season-2\/\" \/>\n<meta property=\"og:site_name\" content=\"Good Life Vancouver\" \/>\n<meta property=\"article:published_time\" content=\"2016-09-07T01:53:53+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-09-30T23:17:21+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/i0.wp.com\/goodlifevancouver.com\/wp-content\/uploads\/moosemeat.jpg?fit=1200%2C800&ssl=1\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"800\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"cassandra\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@goodlifevan\" \/>\n<meta name=\"twitter:site\" content=\"@cassandra\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"cassandra\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/goodlifevancouver.com\\\/staging\\\/2138\\\/moosemeat-marmalade-season-2\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/goodlifevancouver.com\\\/staging\\\/2138\\\/moosemeat-marmalade-season-2\\\/\"},\"author\":{\"name\":\"cassandra\",\"@id\":\"https:\\\/\\\/goodlifevancouver.com\\\/staging\\\/2138\\\/#\\\/schema\\\/person\\\/c21d2f28fd4f101acfcb8101f9d3ed37\"},\"headline\":\"Moosemeat &#038; 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